Jollof rice recipe
Created by The Tesco Recipes team
Rich, vibrant and flavour-packed, this classic West African dish is delicious served with grilled chicken, fish or fried plantain.
See method- Serves 4
- Takes 45 mins
- 376 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 3 large vine tomatoes, roughly chopped
- 2 red peppers, roughly chopped
- 1 medium red onion, roughly chopped
- 1 scotch bonnet chilli, deseeded and roughly chopped
- 2 large garlic cloves, roughly chopped
- 5cm thumb-sized piece ginger, roughly chopped
- 1 tbsp vegetable oil
- 2 tbsp tomato purée
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 bay leaf
- 1 tsp mild curry powder
- 300g easy-cook long grain rice
- 1 vegetable stock cube, dissolved in 500ml boiling water*
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Shop ingredientsEach serving contains
- Energy
- 1585kJ 376.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 70.0gProtein 8.8gFibre 5.1g
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Method
- Blitz the tomatoes, peppers, onion, scotch bonnet, garlic and ginger together in a high-powered blender until smooth.
- Heat the oil in a saucepan over a medium heat. Add the blended vegetables, cover with a lid and simmer for 15 mins, stirring occasionally. Mix the tomato purée, thyme, smoked paprika, garlic granules, onion granules, bay leaf and curry powder into the pan.
- Tip the rice into a sieve and rinse under a cold tap until the water runs clear, to remove the excess starch. Add to the pan, along with the stock, stir to combine, cover with a lid and gently simmer, undisturbed, for 20 mins over a low heat. Remove from the heat and leave to stand, covered for 5 mins before fluffing with a fork. Remove the bay leaf before serving.
- Tip: *Use a vegan or gluten-free vegetable stock cube if needed.
- See more Rice recipes
